1. crush croutons, chop almonds and toss with honey.
2. Bake the mixture at 190°c for 7-8 minutes.
3. Stir the mixture as you go.
4. When the mixture has cooled, fold in the chopped chocolate.
5. Whisk the cuisine and apricot cream together until it reaches a suitable consistency.
6. Cut the fruit into appropriate sizes.
7. Fold the apricot cream into the fruit and top with the honey-roasted crunch.
